Coconut Curried Pork, Snow Pea, and Mango Stir-Fry

Red curry powder is a blend of coriander, cumin, chiles, and cardamom. Use it to give this quick stir-fry a hint of Thai flavor.

Yield: 4 servings

Ingredients

• 2  (3 1/2-ounce) bags boil-in-bag long-grain rice
• 1  (1-pound) pork tenderloin, trimmed
• 1  tablespoon  canola oil
• 1  teaspoon  red curry powder
• 1  cup  snow peas
• 1/3  cup  light coconut milk
• 1  tablespoon  fish sauce
• 1  teaspoon  red curry paste (such as Thai Kitchen)
• 1  cup  bottled mango, cut into 1/2-inch pieces
• 1/2  cup  sliced green onions, divided
• 2  tablespoons  shredded coconut
• 4  lime wedges (optional)

Preparation

Prepare rice according to package directions, omitting salt and fat; drain.

Cut pork into 1-inch cubes. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with curry powder. Add pork and snow peas to pan; stir-fry 3 minutes.

Combine coconut milk, fish sauce, and curry paste, stirring well. Add milk mixture to pan; bring to a simmer. Stir in mango and 1/4 cup onions; cook 1 minute or until thoroughly heated. Remove from heat. Place 1 cup rice on each of 4 plates; top each serving with 1 1/4 cups pork mixture. Sprinkle each serving with 1 tablespoon of remaining 1/4 cup onions and 1 1/2 teaspoons shredded coconut. Serve with lime wedges, if desired.

Nutritional Information

Calories:

429 (20% from fat)

Fat:

9.7g (sat 3.5g,mono 3.9g,poly 1.6g)

Protein:

29.7g

Carbohydrate:

54.8g

Fiber:

2.3g

Cholesterol:

74mg

Iron:

4mg

Sodium:

454mg

Calcium:

38mg